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Pork Tenderloin
by: Margherita Romagnoli
- Preparation 5 min
- Cooking 25 min
- Portions 4 pers.
Ingredients needed
Serves 3-4
- 1 pork tenderloin
- 2-3 tbsp flour
- 4 tbsp Favuzzi moderate olive oil
- 1/3 cup Favuzzi Divine balsamic vinegar
- Favuzzi sea salt with fresh herbs
Products used in this recipe
Steps of preparation
- Rub the pork tenderloin with the herbal salt to infuse the meat with flavour.
- Sprinkle the tenderloin with flour.
- In a non-stick pan, heat the oil, add the tenderloin and brown on all sides.
- Add the vinegar, lower the heat and cover.
- Monitor cooking and add water from time to time to ensure the cooking sauce remains nicely creamy.
- Cook the tenderloin for 20 minutes (internal temperature should reach about 170°F).
- Remove the meat from the pan and wrap it in foil.
- Continue cooking the sauce a few minutes longer to let it thicken.
- Remove the foil and slice the meat.
- Spoon the sauce over the meat slices just before serving.
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